Waffle Iron Hashbrowns
3min
7min
2
444
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Chef's Note
For extra crispiness, don't open the waffle iron too early - wait until steam is no longer escaping from the sides. You can also add a sprinkle of shredded cheese to the hashbrowns before cooking for a cheesy variation.
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Ingredients
3 cups frozen shredded hashbrowns
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
6 slices bacon
Instructions
- 1
Preheat your waffle iron to medium-high heat.
- 2
While the waffle iron is heating, place 6 slices of bacon in a microwave-safe dish lined with paper towels. Cover with another paper towel and microwave for 3-4 minutes until crispy. Once cool enough to handle, crumble the bacon into pieces.
- 3
In a large bowl, combine 3 cups of frozen shredded hashbrowns (no need to thaw), 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Mix well to coat the hashbrowns evenly.
- 4
Lightly spray the preheated waffle iron with cooking spray.
- 5
Spread half of the hashbrown mixture evenly over the bottom plate of the waffle iron, leaving a small border around the edges as the mixture will spread when pressed.
- 6
Close the waffle iron and cook for 3-4 minutes until the hashbrowns are golden brown and crispy.
- 7
Carefully remove the hashbrown waffle and repeat with the remaining mixture.
- 8
Serve immediately topped with the crumbled bacon.
Nutrition Information (per serving)
444
28g
50g
15g
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